|
Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 88 |
Amount/serving
|
% Daily Value*
|
Amount/serving
|
% Daily Value*
|
||
|
Total Fat 5.6g
|
|
Total Carbohydrate. 3.4g
|
3%
|
|||
|
Saturated Fat 3.3g
|
|
Dietary Fiber 0.5g
|
1%
|
|||
|
Trans Fat 0g
|
|
Total Sugars 1.4g
|
|
|||
|
Cholesterol 18.9mg
|
|
Includes 0g Added Sugars
|
0%
|
|||
|
Sodium 265.4mg
|
18%
|
Protein 6.7g
|
|
|||
| - Iron 0.5mg 3% - Vitamin C 4.2mg 5% - Vitamin A - RE 34.6mcg 4% - Fat 5.6g - Calcium 165.2mg 13% - Trans Fatty Acid 0g - Calories 87.8kcal 15% - Carbohydrates 3.4g 3% - Insoluble Fiber 0g - Protein 6.7g 12% - Sodium 265.4mg 18% - Potassium 0.3mg 0% - Soluble Fiber 0g | ||||||
| The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||||||
| INGREDIENTS: Shells Pasta Cooked (Water, Canola Oil (Canola Oil)), Ricotta Cheese (Milk, Vinegar, Salt, And Xanthan Gum, Locust Bean Gum, Guar Gum, (stabilizers).), Low Fat Cottage Cheese (Cultured Pasteurized Grade A Fat Free Milk, Cream, Whey, Salt, Maltodextrin, Citric Acid, Lactic Acid, Phosphoric Acid, Potassium Chloride (Removed for Passover), Sodium Gluconate (Removed for Passover), Guar Gum, Carageenan, Modified Corn Starch, Carob Bean Gum, Vitamin A Palmitate, Potassium Sorbate (For freshness)), Spinach, Mozzarella Cheese Shredded ( Whole Milk Low Moisture Mozzarella Cheese (pasteurized Milk, Cheese Cultures, Salt, Enzymes), Cellulose Powder Added To Prevent Caking, Natamycin (a Natural Mold Inhibitor). Contains: Milk), CHEESE ASIAGO HALF WHEEL ( ASIAGO OLD CHEESE (PASTEURIZED PART SKIM MILK, CHEESE CULTURES, SALT, ENZYMES). ), Shredded Parmesan Cheese (Imported Parmesan Cheese (pasteurized Part Skim Cow's Milk, Cheese Cultures, Salt, Enzymes), And Powdered Cellulose Added To Prevent Caking, Natamycin (a Natural Mold Inhibitor)), Italian Parsley, Kosher Salt (Salt), Chives (Chives), Black Pepper (Black Pepper) |
| ALLERGENS: Milk, Eggs, Wheat |
The nutrient composition of food may vary due to: genetic, environmental and processing variables; changes in the manufacturer's product formulation; and cooking and preparation techniques. The information UMD Dining provides should be considered as approximations of the nutritional analysis menu items.
